Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 5 (1), 20-4

Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study

Affiliations

Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study

Tabassum Tayab et al. Int J Clin Pediatr Dent.

Abstract

Aim: The aim was to evaluate the salivary pH reversal phenomenon by chewing paneer and processed cheese after a chocolate challenge.

Materials and methods: Thirty caries-free children were randomly selected and divided into 2 groups: Control group was given processed cheese (Amul) and the experimental group was given paneer (Amul) after a chocolate challenge. After determining the resting salivary pH using GC pH strips, the subjects were asked to eat the test foods and salivary pH was measured at time intervals of 5, 10, 15, 30 and 60 minutes to record the time taken for the salivary pH to return to baseline values after an acidogenic challenge.

Results: The data was analyzed and intergroup comparison was done using paired student's t-test. The test meals increased salivary pH after chocolate challenge significantly from baseline values and neutralized the fall in pH after a chocolate challenge. The protective effect was evident after 5 minutes of consuming chocolate and was highest up to 30 minutes after which the salivary pH gradually fell but had not returned to baseline values even at 60 minutes.

Conclusion: The findings suggest that chewing of paneer like cheese abolishes the fall in salivary pH caused by sugar consumption and maybe recommended as a protective food in pediatric diet counseling. How to cite this article: Tayab T, Rai K, Kumari V, Thomas E. Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study. Int J Clin Pediatr Dent 2012;5(1):20-24.

Keywords: Cheese; Diet counseling; Paneer; Protective foods; Salivary pH.

Conflict of interest statement

Source of support: Nil

Conflict of interest: None declared

Figures

Fig. 1
Fig. 1
Experimental method for testing the effect of chewing paneer and processed cheese on salivary pH after chocolate challenge
Graph 1
Graph 1
Change in mean salivary pH at different time intervals for all test foods

Similar articles

See all similar articles

References

    1. Manning RH, Edgar WM. pH changes in plaque after eating snacks and meals, and their modification by chewing sugared or sugar-free gum. Br Dent J. 1993;174(7):241–244. - PubMed
    1. Edgar WM. Saliva and dental health. Clinical implications of saliva: report of a consensus meeting. Br Dent J. 1990;169(3-4):96–98. - PubMed
    1. Rugg-Gunn AJ, Hackett AF, Appleton DR, Jenkins GN, Eastoe JE. Relationship between dietary habits and caries increment assessed over two years in 405 English adolescents school children. Arch Oral Biol. 1984;29(12):983–992. - PubMed
    1. Geddes DAM, Edgar WM, Jenkins GN, Rugg-Gunn AJ. Apples, salted peanuts and plaque pH. Br Dent J. 1977;140:317–19. - PubMed
    1. Jensen ME, Harlander SK, Schachtele CF. Evaluation of the acidogenic and antacid properties of cheeses by telemetric monitoring of human dental plaque pH. In: Hefferren JJ, Osborn JC, Koehler HM (Eds). Foods, nutrition and dental health. Vol. 4. Chicago, IL: American Dental Association; 1984. pp. 31–47.

LinkOut - more resources

Feedback